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Enjoy two BBQ favorites, chicken and salad! Prepare this succulent Grilled Lemon Garlic Chicken and Chickpea Salad recipe. Here, the chicken is marinated in our convenient GOYA® Mojo Criollo Marinade along with cilantro, then, right before grilling Adobo, olive oil, lemon, and garlic are added to elevate its flavor even more. For the salad, simply combine tasty GOYA® Chick Peas, cherry tomatoes, cucumbers, peppers, jalapeños, onions, and a delicious vinaigrette for a simple, tasty meal.
Ingredients
Grilled Lemon-Garlic Chicken:
3 lbs.
bone-in, skin-on chicken thighs
⅓ cup
finely chopped fresh cilantro, divided
¼ cup
GOYA® Lemon Juice
2 tbsp.
GOYA® Minced Garlic
2
lemons, halved
Chickpea Salad:
¼ cup
GOYA® Apple Cider Vinegar
2 tbsp.
finely chopped fresh parsley
2 tbsp.
finely chopped fresh mint
1 tbsp.
GOYA® Minced Garlic
½ tsp.
GOYA® Ground Oregano
2 cans (15.5 oz. each)
GOYA® Chick Peas, drained and rinsed
3 cups
halved cherry tomatoes
2 cups
sliced cucumbers
1
green bell pepper, seeded and diced
½
small red onion, thinly sliced
1
fresh jalapeño pepper, seeded and diced
½ cup
finely crumbled GOYA® Queso Fresco, optional
Directions
Step 1
Grilled Lemon-Garlic Chicken: Toss together chicken, mojo criollo and 1/4 cup cilantro. Cover and refrigerate for at least 4 hours or up to overnight; remove chicken from marinade, discarding marinade. Toss together chicken, oil, lemon juice, garlic and adobo seasoning.
Step 2
Preheat grill to medium heat, grease grates well. Grill chicken, turning occasionally, for 20 to 25 minutes or until chicken is golden brown, skin is crisp, and instant-read thermometer inserted in center reaches internal temperature of 165˚F. Grill lemon halves, cut side down, for 4 to 6 minutes or until charred and juicy. Let stand for 5 minutes.
Step 3
Chickpea Salad: Whisk together oil, vinegar, parsley, mint, garlic, adobo seasoning and oregano. Toss together chickpeas, tomatoes, cucumbers, green pepper, red onion, jalapeño and dressing. Let stand for 5 minutes. Sprinkle with queso fresco (if using).
Step 4
Garnish chicken with remaining cilantro and grilled lemons. Serve with chickpea salad.
Note: Substitute pinto beans, lentils or white beans for chickpeas if desired.
New from Goya
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